| 17 | 20 | 424 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 4 |
| 1 cup | Brown rice, medium-grain, dry (quick cooking is best for the recipe) |
| 1 medium | Carrots (peeled, diced) |
| 2 cup | Cauliflower (chopped florets) |
| 3 tbsp | Cilantro (coriander) (or parsley) |
| 1 tsp | Cilantro (coriander), dried |
| 1 cup | Frozen green peas (thawed) |
| 1 tsp | Garam masala |
| 3 clove(s) | Garlic (minced) |
| 1 cup | Lentils, canned (rinsed well) |
| 1 tsp | Mint, dried |
| 1/2 cup | Plain yogurt, fat free (optional) |
| 1/4 cup | Raisins, seedless (sultana) |
| 1 tbsp | Safflower oil |
| 1/3 cup | Sliced almonds |
| 1/2 tsp | Turmeric, ground |
| 2 cup | Vegetable stock/broth, low sodium |
| 1 medium | Yellow onion (chopped) |
In a large shallow saucepan, heat oil on medium-high. Add onion, carrot, garlic, garam masala, coriander, mint and turmeric; cook until onion softens, stirring occasionally, about 2 minutes.
Stir in cauliflower, broth, rice and currants; cover and simmer for 7 minutes. Stir in peas and lentils; cover and simmer until liquid is absorbed, about 4 minutes.
Stir in almonds and cilantro. If desired, serve with a dollop of yogurt.
Serve and enjoy!
| Fruit | 0.2 |
| Grain | 1.5 |
| Meat Alternative | 0.9 |
| Milk Alternative | 0.2 |
| Vegetables | 2.5 |
